Chickpea Vegetable Chilli (Stove Top and Instant Pot)

Chickpea Vegetable Chilli – a great hearty vegetarian option on a popular Chilli Con Carne, quick and easy to make but packed with flavour.

Vegetarian Chilli (Chili)

This yummy vegetarian Chilli is a great recipe to make if you are vegetarian (vegan) or fancy a meat-free meal.

It comes packed with vegetables and delicious flavours of spices but uses chickpeas instead of the regular kidney beans we are used to in a traditional Chilli Con Carne.

Chickpea Chilli

I always have cans of chickpeas on hand in my pantry. They are a great source of fibre and protein and perfect for all kinds of dishes when you want to bulk it out of making it more filling.

I love to add them into Chilli’s like in this recipe, soups, pasta, stews, casserole or even just sauteed on a pan with some onion and spices as a side with some salad.

Adding the chickpeas into this chilli recipe, make it much more hearty and gives some texture.

What is an Instant Pot?

AnInstant Pot (Pressure Cooker) is a 7in1 cooker, that slow cooks, pressure cooks, sautes and has settings for soup, chilli, rice, porridge etc. It will literally cook these meatballs in minutes, so perfect for when you need a meal on the table quickly.

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Since buying my Instant Pot, I use it on a regular basis, it’s not one of those gadgets that sit in my cupboard forgotten. In fact, it never goes away.

Instant Pot is a brand of an electric pressure cooker, but there are various other brands and options out there.

Vegetables for Chilli

There really is no right or wrong for vegetables to add to chilli. In a traditional Chilli Con Carne, you will likely for onions, peppers, tomatoes but then there is also ground beef (beef mince).

For vegetarian chilli the more vegetables you add the better, it will add flavour, bulk out the dish, and add lots of different textures.

In this recipe, I use butternut squash for natural sweetness, tomatoes, peppers, onion and zucchini. Don’t be afraid to try different vegetables or stuff you on hand, if you don’t have all the same ingredients I do.

So long as you keep the volumes/weights the same and the spices etc, it shouldn’t affect the taste and final result.

Replacement for Chickpeas?

Don’t have any chickpeas on hand but want to make this recipe? Then another pulse or bean will work well in its place. Just use the same ratios from some of these options below:

Cannelini Beans

Pinto Beans

Lentils (use green or brown, they hold their shape and have more texture)

Kidney Beans

Black Beans

or any other beans/pulse you have available

If not using canned items where they are already cooked, taken into account that you may need to soak and cook them prior to adding into the chilli.

Sides for Chilli (Chili)

For this Chickpea Vegetable Chilli, I like to opt for just a bit of low fat soured cream (or Greek Yoghurt if I want to keep toppings syn free), cheddar from my healthy extra A allowance and some fresh cilantro (coriander)

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Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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Did you make this recipe?

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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